Henry Langdon Chamomile & Lavender Lemon Cake

Henry Langdon Chamomile & Lavender Lemon Cake

Difficulty: Medium

Ingredients for Cake: 

3 cups self-raising flour

1 Tbsp baking powder

1/2 tsp sea salt

Pinch of ground cinnamon

1 cup caster sugar

1 cup unsalted butter, softened at room temp

3 large eggs, room temp

2 tsp vanilla extract

1/2 cup honey

1 cup milk

3 tsp Henry Langdon Chamomile & Lavender Tea

Ingredients for Icing: 

2 cups icing sugar, sifted

1 cup unsalted butter, softened at room temp

3 Tbsp fresh lemon juice

Directions: 

Preheat oven to 180°C. Lightly grease and line cake tin with baking paper. In a medium saucepan, add the milk and tea over medium-high heat until it comes to a boil. After it reaches a boil, turn off heat and cover with a for 10-15 minutes. Strain and set aside.

In a bowl, whisk together the flour, baking powder, cinnamon, and sea salt until combined. Set aside. In a separate bowl, add together the sugar and unsalted butter, mixing by using a hand-mixer on medium-high speed, until fluffy and airy, about 2-3 minutes.

Add in the eggs (one at a time), vanilla, honey, and the milk-tea mixture, followed by the dry ingredients, mixing everything together until well combined.

Pour batter into pan and bake for 20-25 minutes, or until the centre of the cake comes out clean when tested with a toothpick. Once done, remove the cake from the oven and let cool for 30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.

For the icing

In a large bowl, add in the butter and beat using a hand-mixer on medium-high speed, until pale and smooth. Add in lemon juice and continue to mix until incorporated.

Add in the powdered sugar and mix until completely smooth. Spread onto the cake once cooled, and garnish with dried tea and lemon rind if desired.